50 g (2 oz) hazelnuts
450 g (1 lb) bananas
142 ml (5 fl oz) carton double cream
150 g (5 oz) carton natural yogurt
juice of 1 large lemon
75 ml (5 tbsp) thick honey
2 egg whites
450 g (1 lb) bananas
142 ml (5 fl oz) carton double cream
150 g (5 oz) carton natural yogurt
juice of 1 large lemon
75 ml (5 tbsp) thick honey
2 egg whites
method
1. Spread the hazelnuts out on a baking sheet and brown in the oven at 180°C (350°F) mark 4 for 15-20 minutes. Put in a tea-towel and rub off the skins. Chop.
2. Peel and mash the bananas in a large bowl. Add the cream, yogurt, lemon juice, honey and hazelnuts. Beat well to combine.
3. Turn into a rigid plastic container—not too deep. Cover and half freeze to the mushy stage.
4. Whisk the egg whites until stiff, fold into the banana mixture and return to the freezer.
5. Transfer to the refrigerator 1 hour before serving.
2. Peel and mash the bananas in a large bowl. Add the cream, yogurt, lemon juice, honey and hazelnuts. Beat well to combine.
3. Turn into a rigid plastic container—not too deep. Cover and half freeze to the mushy stage.
4. Whisk the egg whites until stiff, fold into the banana mixture and return to the freezer.
5. Transfer to the refrigerator 1 hour before serving.
serving amount
serves 8
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